Cookie dough with chocolate chips. Half baked. Vegan, keto.
If you like enjoying all worlds like me, not having to chose one over the other, this easy recipe is for you! Why? well, this cookie dough has one baked ingredient, while the rest are raw. It is both vegan, gluten-free and sugar-free, so high on good fats and low on carbs, which makes it Keto-friendly. How does it all blend together? Well, it magically does! Healthy as this cookie dough sounds, it is tasty, creamy and crumbly!
Ingredients are the key to success
The secret is in the great, high- quality ingredients. I use nut butter and almond flour to create the cookie dough consistency and stevia or monkfruit swetener to slightly sweeten the cookie dough. But if you are not on a low-carb diet, you can replace it with other sweeteners. I use like light sweetening, but this recipe is flexible, so that you can make it sweeter if you like. As for the chocolate chips, I either make them at home, or I buy high quality dark 85% cacao solids. Other keto-friendly versions for chocolate chips would work well too.
The reason why this cookie dough is half backed is that only the almond flour gets a short bake, and this step is also not a must, it just creates a more crunchy texture. But if you prefer raw – this recipe could definitely work without the baking step. Sometimes, Instead of almond flour I use leftovers from my homemade almond milk. zero waste. Since I want to dry it completely, The baking step is then essential.
By not heating the rest of the ingredients, like the nut butter, we maintain their high nutrients, and also give our cookie dough a creamy texture, that blends well with the crunchiness of the almond flour.
I hope that by now you are curious. And if not, let me list the seven ingredients that this half baked cookie dough with chocolate chips is made of:
- Almond flour
- Cashew butter (or any other nut or seed butter)
- Chocolate chips
- Vanilla extract
- Sweeter – I used monkfruit sweetener
Cookie dough with chocolate chips. Half-bakes. Vegan, Keto.
- 1 cup almond flour or leftovers from almond milk
- 5 tbsp cashew butter* about 1/3 cup
- 1-2 tbsp monkfriut sugar or any other sweetener of choice
- 1/8 tsp vanilla extract
- 40 g chocolate chips of choice or dark chocolate cut small about 1/3 cup
- 1/4 tsp salt
- 1/8 tsp cinnamon
- Preheat an oven to 160 degrees (320 Fahrenheit).
- Place the almond flour evenly on a baking paper and place in the oven. Cook for 10 minutes. It should get crunchier and perhaps slightly golden.
- Once the almond flour is our from the oven, place it in a bowl, add the cashew butter, salt, sweetener, cinnamon and vanilla extract and mix well.
- Add the chocolate chips or chocolate chunks and mix well.
- Taste the cookie dough and if needed, add more sweetener – based on personal preference.
- You can leave the dough as is (it is ready!) or create ball shapes, or cookie shapes with your hands. Store in the the refrigerator.